Recipes - Chinese

Braised Lamb with Rice Wine
Braised Lamb with Rice Wine Recipe


Slow-cooked lamb with a hint of rice wine. Serve it as a starter, or with rice or Chinese braised lamb with rice wine buns!
Cooking Time: 60mins - 120mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Chinese









Ingredients:

1kg leg of lamb (de-boned and cut into bite-sized pieces)
4 tbsp vegetable oil
1 stalk spring onion (cut into 2cm lengths)
20g ginger (sliced)
6 dried red chillies (soaked in water until soft and drain)

Seasoning mix

125 ml Double Phoenix Chinese Rice Wine
4 tbsp Lee Kum Kee Spare Rib Sauce
400ml water (to cover all ingredients)
1 tbsp Lee Kum Kee Mushroom Dark Soy Sauce
2 tsp sugar
2 tsp Lee Kum Kee Chicken Bouillon Powder
1 tbsp white vinegar
salt to taste

Spice mix

1 tsp Sichuan pepper
2 star anise
1 cinnamon stick
1 tsp cumin seeds
2 nutmeg (crushed)
1 piece dried tangerine peel




Steps:
  1. Put all spice mix into a muslin bag and tie up the bag securely.
  2. Bring a pot of water to the boil. Add lamb and boil for 1-2 mins, then drain. Rinse with warm water, set aside.
  3. Heat vegetable oil in a wok. Sauté spring onion and ginger until fragrant. Add lamb pieces and stir-fry until meat is browned. Transfer lamb to a large sauce pan. Add red chilli, Chinese rice wine, bag of spice mix, water, spare rib sauce, dark soy sauce, sugar and bring to the boil. Cover the pot and braise lamb over low heat for 1 hr or until meat is tender.
  4. Remove bag of spice mix. Add chicken powder, white vinegar and salt. Cook until the sauce thickens. Serve this dish with steamed Jasmine rice or Chinese buns (man tou).

 


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Braised Lamb with Rice Wine

Braised Lamb with Rice Wine

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Slow-cooked lamb with a hint of rice wine. Serve it as a starter, or with rice or Chinese braised lamb with rice wine buns!

Cooking Time: 60mins - 120mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Braise/Stew
Cuisine: Chinese
Ingredients

1kg leg of lamb (de-boned and cut into bite-sized pieces)
4 tbsp vegetable oil
1 stalk spring onion (cut into 2cm lengths)
20g ginger (sliced)
6 dried red chillies (soaked in water until soft and drain)

Seasoning mix

125 ml Double Phoenix Chinese Rice Wine
4 tbsp Lee Kum Kee Spare Rib Sauce
400ml water (to cover all ingredients)
1 tbsp Lee Kum Kee Mushroom Dark Soy Sauce
2 tsp sugar
2 tsp Lee Kum Kee Chicken Bouillon Powder
1 tbsp white vinegar
salt to taste

Spice mix

1 tsp Sichuan pepper
2 star anise
1 cinnamon stick
1 tsp cumin seeds
2 nutmeg (crushed)
1 piece dried tangerine peel

Instructions
  1. Put all spice mix into a muslin bag and tie up the bag securely.
  2. Bring a pot of water to the boil. Add lamb and boil for 1-2 mins, then drain. Rinse with warm water, set aside.
  3. Heat vegetable oil in a wok. Sauté spring onion and ginger until fragrant. Add lamb pieces and stir-fry until meat is browned. Transfer lamb to a large sauce pan. Add red chilli, Chinese rice wine, bag of spice mix, water, spare rib sauce, dark soy sauce, sugar and bring to the boil. Cover the pot and braise lamb over low heat for 1 hr or until meat is tender.
  4. Remove bag of spice mix. Add chicken powder, white vinegar and salt. Cook until the sauce thickens. Serve this dish with steamed Jasmine rice or Chinese buns (man tou).

 

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